Potato Leek Soup (No Cream) Recipe
This comforting and creamy Potato Leek Soup is made without any cream, relying on the natural starchiness of potatoes and the gentle flavor of leeks for richness. Perfect for a quick, hearty meal, this American-inspired soup features sautéed leeks, onions, garlic, and herbs, blended into a smooth or chunky texture based on your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American-Inspired
- Diet: Vegetarian
Ingredients
Vegetables
- 2 leeks (white and light green parts only, cleaned and sliced)
- 1 small onion, chopped
- 3-4 fresh garlic cloves, minced or finely chopped
- 1.5 lb (680 g) white potatoes (Russet or Yukon Gold), diced into cubes
Herbs & Spices
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1 teaspoon salt, plus more to taste
- Black pepper, to taste
Liquids & Oils
- 2 teaspoons olive oil
- 5 ½ cups (1.2 liters) vegetable stock
Instructions
- Prep and wash leeks: Start by thoroughly washing the leeks to remove any dirt. Trim off the root end and the dark green tops. Slice the white and light green parts into thin coins. Rinse these thoroughly under cold water using a strainer to remove any remaining grit, then pat dry.
- Sauté onion, garlic & leeks: Heat 2 teaspoons of olive oil in a large soup pot over medium heat. Add the chopped onion, minced garlic, and sliced leeks. Sauté for about 3-5 minutes until the mixture becomes soft and slightly caramelized, which deepens the flavor.
- Add potatoes and spices: Incorporate the diced potatoes, 1 teaspoon thyme, and 1 teaspoon marjoram into the pot. Cook for another 2 minutes to help develop the flavors of the spices and potatoes.
- Pour in broth: Add 5 ½ cups of vegetable stock along with 1 teaspoon of salt. Ensure the liquid just covers the potatoes to allow even cooking.
- Simmer: Bring the soup to a boil, then reduce the heat to low and cover with a lid. Let it simmer gently for 15-20 minutes, or until the potatoes are fully tender.
- Blend: Use an immersion blender directly in the pot to puree the soup to your desired consistency. Blend partially for a chunky texture or thoroughly for a smooth, creamy soup without any cream.
- Taste and adjust: Taste the soup and adjust seasoning as needed. Typically, an additional teaspoon of salt and black pepper to taste are added. Serve hot with your favorite toppings and enjoy!
Notes
- Make sure to clean leeks thoroughly as dirt can hide between the layers.
- Use Russet or Yukon Gold potatoes for the best creamy texture.
- For a richer flavor, consider topping with fresh herbs like chives or parsley.
- This soup freezes well—store in an airtight container for up to 3 months.
- To keep the soup vegan and light, avoid adding cream or butter.
Find it online: https://marthatasty.com/potato-leek-soup-no-cream-recipe/
